[Feta with chilli and coriander seeds, lemon and thyme, bay leaves and black peppercorns.]
Tomorrow I’m doing a talk about cheese for our local church, so I thought I’d put my notes here.
I’ve always loved cheese. My father, David, was an agricultural scientist specialising in dairy products, and later became the Director of Dairying for the Dept of Primary Industries in Queensland (and later Fisheries, but that’s another story.)
A couple of years ago I attended a three-hour cheese-making session run through WEA here in Adelaide. The teacher was Sheree who was co-owner of Udder Delights here in the Adelaide Hills. (The have recently sold the business). We made feta, and tin the way home I bought a second-hand wine fridge and I was underway (or under whey…).